Weeknight Oven Roasted London Broil

Want a simple and no-fuss weeknight roast? This one is for you. It takes 3-4 hours of low-heat-cooking, so make sure to start it early. It is one of my simple favorites and will become one of your favorites, too.

Our local kosher butchers all sell London broil. It is an inexpensive and rather lean roast, though, technically, London Broil is not a cut of meat but rather refers to a cooking technique. Kosher London Broil is typically cut from the shoulder or neck area and various butchers use different types of flank and shoulder steaks for their London Broils.

The tenderness of the meat very often depends on the source and cut of the London Broil. In general, I try to choose a London Broil that has some fat surrounding the meat and no gristle running down the center. The fat protects the meat during cooking and either melts during cooking or can be trimmed afterward. The thicker gristle often runs down the center of the steak and is difficult to remove. Therefore, I try to find cuts that do not contain gristle running through.

Although London Broil is synonymous with fast cooking over high heat, this recipe employs a quick marinade and spice rub and then slow low-temperature cooking.

Line baking dish with foil, leaving enough foil on sides so that foil can be folded over London Broil as a packet. Place sliced onion at bottom of foil-lined pan. Place London Broil on top of onions, fattier side up.